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Monthly Archives: April 2014

If you’re not lucky enough to live on a coast and have to buy your seafood inland, your choices are limited to supermarkets and maybe a fish market in a downtown strip district. I’m a writer, so why aren’t I writing my book like I did Something Fishy in Manhattan? Because sometimes I get stuck writing and my mind strays to what kind of FISH or SEAFOOD I’m going to make for dinner. I started my research by searching our supermarket’s weekly ad. A number of specials were IQF Salmon, fresh farm raised tilapia, and Alaska Sockeye Salmon: wild, natural, and sustainable; previously frozen.

I pictured dinner like this: Photo: Fotolia

What I didn’t know until I looked it up was that IQF wasn’t the company that provided the salmon but stood for Individually Quick Frozen instead. I had a lot to learn about fish, especially where it comes from. I’d finally gotten used to swai being sold at Walmart – it’s a “river-farmed catfish” of the Pangasius family – but according to the Monterrey Bay Aquarium in California (an authority on seafood and supplier to Whole Foods) the swai could be from the Mekong Delta or the Mississippi Delta which could make a difference in whether I bought it or not. Clearly I needed to research some more and find out the difference between farm raised and wild caught seafood.

Opponents of this type of breeding claim substances like antibiotics and chemical polutants can be added and prove as harmful as mercury levels which can be higher in wild caught seafood. Fortunately in the U.S., companies like Whole Foods practice responsible aquaculture as do their suppliers, Blue Ocean Institute and Monterrey Bay Aquarium. But the U.S. imports 91% of the seafood that Americans eat and only inspects about 2% of it. It seems best to buy farm raised seafood from Whole Foods or at least look to see where it was raised. That is not to say that farm raised seafood from other countries is necessarily bad. You have to trust that your local supermarket is careful, that’s all. One of ours had an ad for Snow crab from the icy Bering Sea. I would have no problem buying that. Here’s an aquaculture farm: Photo: Dreamstime

The water looks clear and on the right, aerators add oxygen and provide flow.

50% of the world’s seafood, of course, is wild caught. I sometimes hesitate to buy it because you hear about higher mercury levels but the truth is that the health benefits (omega-3 acids) far outweigh the risks, and because the fish are not confined and swim freely they are less fatty than most farm-raised ones. That Organic Girl recommends wild caught seafood even though it can be 3 to 4 times more expensive. Incidently, there is not yet a standard for organic seafood so it is an incorrect usage if you see fish labelled “organic”.

The most enticing ads I saw were these two:

Wild Japanese Hokkaido Sea Scallops

Previously Frozen Wild Caught Fresh Scallops

I love sea scallops. I’m leaning toward getting the Hokkaido ones because we were just in Japan a few months ago. We ate all kinds of fish, cooked and raw, and had no idea where they came from. Everything was delicious including the green caterpillar (avocado and fish sushi) and ayu fish pictured below. Although Lent is over, the U.S. Department of Health suggests that we should eat more seafood – at least 3-6 oz per week or more – and that seafood on shelves at local supermarkets is safe to eat. In 2009, Americans ate 4.833 billions pound of it. Happy seafood shopping.

I almost forgot one more fish thing: Don’t eat fugu (blowfish) unless you have death wish or you could end up like the villian in my book, Something Fishy in Manhattan (It’s less expensive on Smashwords, here, than Amazon above).

This little boy is in some sort of pain, don’t you think? Tears are starting to form in the glands under his eyelids and will soon drain through tear ducts that empty into his nose. When the tears and mucus mix, his nose will run and what mother wouldn’t give him a tissue? If you’re thinking a hug is called for, too, you’re probably a woman. Studies show that women give support more often to someone who is crying. Here are some other facts about crying:

* The chemicals that are cried out are ones that have built up during stress.

* Emotional tears contain different compounds than those from regular eye watering. The tears from slicing an onion will be different than those after a lover’s quarrel. Tears when you’re upset contain enkephalin, an endorphin and pain killer.

*When you cry, your body shakes and your temperature rises.

*Your skin becomes more sensitive and your breathing deepens as you start to cry.

*Blinking of eyelids causes your tears to spread.

If you can get someone to laugh when they’re on a crying jag, though, here’s what happens then:

*Laughter promotes increased blood flow

* Stress hormones are reduced and your immune system gets a boost.

*Laughter promotes healing and produces disease-fighting compounds.

Photo credit: Dreamstime

Laughter is infectious and could get you a hug just the same as crying can. It can even get you through a bad work day when you feel like crying.